Fermented Tomato Salsa
Prep Time 10 minutes + fermenting time
200g firm tomatoes, chopped in 1cm pieces
2 tsp sea salt
60 grams celery leaves and stalks
2 garlic cloves, bashed
1 red chilli, roughly chopped
1 bay leaf
1 tbsp vinegar or lemon juice
Place all ingredients in a large jar and press firmly with a pestle or spoon until all ingredients are submerged. Put a weight or lid on top to ensure ingredients stay submerged. Loosely seal the jar.
Leave in a warm place for a few days until the tomatoes start fermenting - you’ll see bubbles forming and the tomatoes will taste sour. Continue to ferment for a few more days to increase sourness, to taste, then store in the refrigerator
Salsa will keep for four weeks in the fridge; the flavour will continue to develop.